Show ak H H 1 ahk it S 1 t I 1 food for the family table j 4 t by NELLIE MAXWELL t SH K 1 I K K i K tk 4 K 4 when one can think of nothing ele tor luncheon or dinner a box of firm white salted codfish Is the answer the chowder which has been given tn columns so many WT faal ia the dash ex P vs S clllence cel lence here it goes 7 falkl ngali for there are al ca abb ays a tew who ha vent tried if C 0 d fl s h chowder doali a half pound of codfish in water for a few minutes then simmer for ten drain and flake into good sized pieces say a mouthful stze put to cook a cupful of finely cut salt pork cut into fourth inch cubes when the pork cubes are w ell brow ned add three onions sliced stir and coob for a fey minutes in the hot fit then add one half dozen medium sized potatoes cut into slices cover boiling water a quart will be plenty cook until the vegetables are well cooked then add the codfish and one quart of fresh milk bring to the boiling point add more seasoning if needed and serve piping hot with a cracker or two softened in boiling via ter tor each bowl of the chowder dutch cod taka two tablespoon fuls of dicea diced bacon cook five minutes add one fourth cupful of hot water one eighth tec spoonful of pepper tour cupfuls of chopped cabbage cook until tender then add tap twp cupfuls of flaked fish and serve very hot OK a y latter garnished with toast points and bacon curls scalloped codfish with tomato take one can of tomato two cupfuls of cooked spaghetti one minced onion one half cupful of flaked cod one halt cupful of crumbs add such seasoning as Is needed to the tomato and onion in a buttered casserole place a laver of spaghetti and a layer of fish cover with a layer of the tomato sprinkle the buttered crumbs over the top and bake fifteen minutes A good bread maker has reason to be proud of her accomplishment for the making of good bread Is both an art and a science the knowledge 0 the materials that go into it the art of kneading and baking one must remember that yeast in any form whether wild dry or compressed Is a plant that needs beat moisture and food to make it grow then after the least has been softened it Is mixed with the ingredients so that the budding plant may have plenty of chaice to work in all parts of it hence the importance of beating and mixing well then the temperature of rising la important in very cold weather heat Is necessary to keep the plant growing usually the temperature of the butchen la sufficient after the rising comes the kneading this Is another process to mix the yeast well with the flour that Is added knead the loit turn another motion of kneading turn keep up this process until the flour and yeast are well mixed too much flour makes the bread dry it cracks while baking A good rule Is to knead the bread until it seems then plunge the finger into the mass it it comes out easily without much sticking tho bread la ready to make into loaves and put to rise again salt rising bread use graham flour which Is said to be the quickest in action although some prefer a mixture of corn meal and wheat flour scald the bowl add three fourths of a cupful of scalding water cool to a heat below the boiling point but much hotter than for other yeast add one fifth teaspoonful of salt a small pinch of soda and thicken with tho graham or other flour stir keep warm twelve hours and proceed as follows do not add the salt or soda to the mixture while rising it Is the wild yeast from the air and materials used that supplies the yeast it Is best unless the boat can be uniform throughout the rising to set the bowl in water la a fireless cooker when add one pint of warm milk one pint of water and flour to make a thick batter now beat well and place to rise again in a warm place away from a draft in two hours the bread will be light enough to handle how add soda and salt and knead into loaves it roust be handled much softer than ordinary bread let rise and bake as usual using care not to jar the loaves walla baking HID deattra union |